This batter can be used for most Fish but is also good with Chicken Breast too!

200g plain flour

pinch of salt

200ml Touch

1 tbsp of white wine vinegar

In a large bowl combine the flour and salt, add the beer and vinegar until it forms a thick batter. Heat your deep fat fryer to 190C, dip your fish into the batter and coat thoroughly and lower carefully into your fryer,do not put into the basket as the fish will stick and you will end up with a mess! Cook for 4-6 minutes until golden brown.

Serve with a plate of chips, mushy peas, tartar sauce and a wedge of lemon.